October 26, 2010


mmmmmmmm.............please excuse me while I eat the whole bowl of this dip!

Wow, this dip was so incredibly amazingly delicious!!  I started out with only a small amount of each ingredient, because I wanted to try and stuff it inside a chicken breast.  I mixed everything up and grabbed out a tortilla chip to taste it to make sure it had the right amount of each ingredient.  I liked it so much that I couldn't stop eating it.  Anyway, to make a long story short, I ended up having to make more.  

I combined two different recipes, one from My Baking Addiction and one from Homemade By Holman, because I liked a little about each recipe!  Seriously, I wish I had some more to eat right now.  The funny thing is, you are supposed to top this with bread crumbs and bake it in the oven, but I loved it so much at room temperature it almost didn't make it in the oven.  I did, however, try it in the oven and it was really good too.  I didn't have any jalapenos, so I used Anaheims, which are milder than jalapenos, but I loved it.  To me, this dip had the perfect amount of spiciness.  Just enough to leave my lips slightly tingly when I was done eating.  So, give this a try next time you have a football party or a work party or just for fun!   
Jalapeno Popper Dip

2 (8 oz.) pkgs. cream cheese, softened
1 c. Mayonnaise
1 (4 oz.) can diced green chiles, drained
3-4 Anaheim* chiles, ribbed, seeded and finely chopped
   or 1 (4oz.) can jalapenos, drained
1 c. Mexican cheese blend, shredded
1/2 c. Italian cheese blend, shredded
1/2 - 1 bunch cilantro, chopped
1/2 - 1 tsp. cumin, to taste
1/2 - 1 tsp. chili powder, to taste
bread crumbs, opt.  

*Note - I used Anaheims from my home grown plant which are much smaller than store-bought Anaheims, so  adjust recipe according to desired taste.  (If using store-bought, 1- 1 1/2 should be plenty).  

Combine cream cheese and Mayo until smooth.  Add diced green chiles, anaheim chiles, both cheeses, cilantro, cumin and chili powder.  Stir together until thoroughly combined.  Taste and adjust seasonings, if needed.  If you would like to serve this dip hot, pour into a 9x9 baking dish and  top with bread crumbs.  Bake at 375 degrees for 25-30 minutes or until hot and golden.  Serve with baguette slices, tortilla chips, crackers, veggies, etc. . .  


  1. Looks yummy! I'll bet Derek would love this.

  2. Looks really good! I'm just learning to try spicer stuff and I want to give this dip a try for sure! I appreciate the handy print button! :)


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